Vegetable trimmings stock

This is one of those recipes that is ridiculously easy but you feel so virtuous whenever you make it because you know its going to make your life easier and it also a really great way of reducing your food waste and saving some pennies too.

I try to make one of these every week so I always have some in the fridge because so many of the meals I make require stock. There isnt a week that goes by that I dont make some sort of vegetable curry/ stew/ bolognese for the whole family which usually means lots of veg trimmings leftover. So instead of chucking them out I put them all in a tall, heavy based pan with water to make stock. Ten minutes later and voila- homemade veggie stock. It really is that simple!

Ingredients

Any trimmings and peel you have!( Just make sure its washed well). Things like celery, leek tops, soft herb stalks, onion ends, carrots and carrot tops, cabbage peel work wonders!

Aromatics- whatever you fancy! For a classic stock I use a teaspoon whole peppercorns (pink if you have!)and a couple of bay leaves. For a more asian style broth star anise and lemongrass are a lovely addition.

Good quality apple cider vinegar- this is optional but helps to round out the flavour.

Method

• Chuck it all in a pan and top with about 2 litres of water (you want the veg to be well covered)

• Bring to boil and then turn down the heat and simmer for ten minutes

• Off the heat and leave to cool in the pan, before straining. Give the veg a good squeeze as you strain extract all the flavour… then its ready to use right away or can be stored in the fridge for up to 7 days tightly sealed.